In this recipe:

 

+GREENS Spirals (6 Pack)

$23.99 USD
ViEW PRODUCT

Broccoli Potato Dill Soup with +Greens Spirals

All the familiar aromas of broccoli soup and cooked potatoes paired with the nutritious and delicious Chickapea +Greens Spirals pasta. This soup is the perfect hearty dish to make on a chilly day. It is filled with goodness and will give your body a boost of vitamins and minerals all while enjoying a vegan, gluten-free bowl of yummy soup.

Broccoli Potato Dill Soup with +Greens Spirals

  • Prep Time:  20 minutes
  • Cook Time: 40 minutes
  • Total Time: 1 hour
  • Course: Dinner
  • Cuisine: Canadian
  • Servings: 4

Ingredients:

  • 1 Package Chickapea +Greens Spirals
  • 2 Tbsp table salt (for boiling pasta)
  • ¼ cup vegan butter
  • 2 Tbsp avocado oil
  • 2 yellow onions, chopped
  • ¼ tsp salt
  • 4 cloves of garlic, minced
  • 1 Large head of broccoli, chopped
  • 2 cups of baby potatoes, chopped
  • 6 cups low sodium vegetable broth
  • 1/3 cup fresh dill, diced
  • 1 cup unsweetened oat milk
  • Fresh dill to garnish
  • Finishing salt, to taste

Instructions:

  1. Add the vegan butter and avocado oil to a large pot and warm them over medium heat until melted and incorporated
  2. Mix the onion and ¼ tsp salt into the pot and cook for 3 minutes
  3. Stir in garlic and cook for 1 minutes, stirring to prevent browning
  4. Mix the broccoli and chopped baby potatoes into the pot with the onion and garlic, stirring continuously for 1-2 minutes
  5. Add the vegetable broth to the pot
  6. Bring the mixture to a boil then reduce the heat to a simmer and cover the pot
  7. Cook the mixture for 25 minutes at a simmer
  8. Add the dill into the pot
  9. Using an immersion blender, blend the soup slightly to desired consistency
  10. Mix in the oat milk into the soup and stir it until it is warmed
  11. Meanwhile, cook the Chickapea +Greens Spirals to package directions in a separate pot (heat 16 cups of water and 2 Tbsp of salt in a large pot over high heat until boiling. Add the pasta to the water, decrease the heat to maintain a gentle boil. Stir and cook the pasta for 7 minutes)
  12. Drain and rinse the pasta before adding it to the soup
  13. Mix the noodles into the soup over medium/ low heat
  14. Once hot and well combined, serve soup with fresh dill and finishing salt sprinkled overtop
  15. Enjoy!

Recipe Notes:

  • If you do not have an immersion blender, transfer the soup to a regular blender and process in batches to desired consistency before adding the Chickapea noodles to the soup
  • Cooking the Chickapea +Greens noodles outside of the soup is recommended to keep the starchy water out of the soup
  • Earth Balance vegan butter was used
  • The soup will keep in a sealed container in the refrigerator for 2-3 days